various

I made this soup yesterday in my new Crock Pot slow cooker.  I threw it together with leftovers in the fridge: celery, sauteed onion, negi (leek), chickpeas, barley.  I threw in some bay leaves, garlic, uncooked lentils and vegetable stock (just leftover veggie cooking liquid I store in the fridge.)  It was done and delicious when I came home that evening.  I added some parsley and fresh ginger.  Grapes, kabocha (Japanese pumpkin), and sliced ginger are on the side.

By the end, I was mixing in green peas, chopped pumpkin, grapes, and bananas leftover from my toddler's meal.  Yummy!

Quick dinner plate: (from top) chickpeas with sauteed onions and miso paste, leftover lima bean stew (something I invented in the slow cooker), canned peaches, kale, and vegan rye bread from a friend.